food preservation

methods
Members:
Carlos M. Dalag
Cathler N. Salazar
Reneth A. Sabanto
Lee Michael Angelo Parba
Racky A. Pelayo
Levine Shaira Bello

Submitted to:
Lourell Jane Nuñez
TRADITIONAL METHODS OF
PRESERVATION
DRYING
Food drying is one of the oldest methods of preserving food for
later use. It can either be an alternative to canning and freezing
or compliment these methods. Drying food is simple, safe and
easy to learn. With modern food dehydrators fruit leathers,
banana chips, pumpkin seeds and beef jerky can all be dried
year-round at home. Dried foods are ideal for backpacking and
camping. They are lightweight, take up little space and do not
require refrigeration.

Examples of dried foods are jerky, powdered milk, dried beans

and peas, potatoes in a box, dried fruits and vegetables, pasta,
and rice.
COOLING
Cooling can be defined as a processing technique that is used to
reduce the temperature of the food from one processing
temperature to another or to a required storage temperature.
Chilling is a processing technique in which the temperature of a
food is reduced and kept at a temperature between –1°C and 8°C

Examples: Vegestables and fruits

FREEZING
freezing, in food processing, method of preserving food by
lowering the temperature to inhibit microorganism growth. The
method has been used for centuries in cold regions, and a patent
was issued in Britain as early as 1842 for freezing food by
immersion in an ice and salt brine. It was not, however, until the
advent of mechanical refrigeration that the process became
widely applicable commercially.

Examples: Meat, fish, fruits and veges.

BOILING
Boiling or blanching food at high temperatures destroys all
enzyme activity and almost all microorganisms. The more acidic
the food, such as fruit, the more easily microorganisms are
destroyed by heat. Boiled preserves must be sealed in airless
conditions (e.g. airtight jars) to prolong their shelf life.

Examples: Eggs, bottled fruits and veges as well as any form of

meat.
HEATING
Heating is a traditional way of preserving food, the application of
heat to a certain product will definitely kill and destroy
pathogens and other microorganisms that might cause diseases.
In order to preserve food through heating the water temperature
must close or even reach the boiling point to totally destroy
causative agents.
SALTING
Salting is an ancient practice of preserving food in which it draws
water out of the food by putting salt. This process prevents
bacteria from growing and spreading. There are two common
methods of salting, dry salting which means applying salt directly
on to it and brining means immersing the product into the salt.
This method is commonly applied in preserving fish.
SMOKING
Smoking could be a form of drying, it removes moisture from the
food which will prevent it from being spoil and it also imparts
flavor to the food. It preserves food by killing microbes through
heat and chemicals like alcohol and formaldehyde which act as
preservatives. It is done not just to preserve food but also to add
flavor, to cook and to make it brown by burning wood and other
material that produce smoke.
This method is commonly done in meat and poultry products.
PICKLING
Pickling is a method of preserving food by applying an acid
solution most commonly vinegar. This process commis known as
brinbringingch result to pickles.

Example of pickled food are cucumber, cabbage and green

olives.
CANNING
Canning is the process of placing food in cans or in jars and
heating it properly to a specified temperature. It is a way of
preserving different foods. The high heat destroys
microorganisms and inactivates enzymes to preserve the
safety and quality of the food that has been jarred or canned
and to avoid spoilage.
Example is when you cut up cucumbers to make pickles and
then preserve it. Another example of the common canned
food is the fruits, vegetables, beans, meats and seafood.
CURING
Curing refers to various preservation and flavoring processes,
especially of meat and fish, by the addition of salt, sugar, and
either nitrite or nitrate. Many curing processes also involve
smoking. The presence of salt and other curing agents inhibits
the growth of spoilage-causing microorganisms by drawing
water out of the food that is being cured to preserve the meat
or fish, and to give it a flavor.
Some of the most common products of curing are prosciutto,
salami, bacon and pepperoni.
SUGAR PRESERVATION
Sugar preservation simply called sugaring, is a method of food
preservation that requires the food to be hydrated and then to
be packed with either crystallized sugar or with liquids
containing high amounts of sugar such as honey or molasses.
The main purpose of this food preservation method is to treat
the food in order to stop the growth of bacteria that may
diminish the nutritional value and quality of the food.
Some of the most popular sugared foods include apricots,
nectarines, peaches, plums, as well as ginger.
JUGGING
Jugging is a traditional method of food preservation that
preserves meat by stewing it in an earthenware jug or casserole.
Brine or wine is used to stew meat in and sometimes, the
animal’s blood. The meat would be left to brine in the jug. When
the brining process is complete, the entire entrée would be
cooked inside the jug as a one-pot dish. This method hasn’t been
used since the early 20th century, but it was a common way to
preserve meat when it was brought home from a hunt. The most
common meat used in this type of food preservation is a wild
game such as rabbit, and fish, and fortunately, one of the benefits
of using this method is it would kill any strong odors or flavors the
meat may have had.
BURIAL PRESERVATION
Burial food preservation is when you bury your food below the
frost line in the ground. Very little light and oxygen can reach the
food beneath the ground. The cooler temperatures and the soil’s
pH level also preserve the food. Under certain circumstances,
fermentation sets in, which also helps the preservation of food.
When specific foods are placed in the ground in thick alkaline
soil, the soil pH level increases. This will start the fermentation
process. Burying your food works best when it’s stored in dry or
frozen soil.
Common food types that were buried included fish, such as
gravlax (cured salmon), dairy products, such as bog butter buried
in peat bogs, and
 INDUSTRIAL MODERN
METHODS OF PRESERVATION
PASTEURIZATION
Pasteurization is the process by which food products (such as
juice and dairy products) are mildly heated to kill off harmful
bacteria, salmonella, and other disease-causing pathogens.
These products are thus made safe for consumption.
Unpasteurized food, such as raw milk, may also be safe for
consumption, but typically for a shorter period of time than
products that have undergone pasteurization.
Examples of commonly pasteurize products are beer, canned
goods, dairy product, eggs, fruit juices, milk, nuts, and syrup.
VACUUM PACKING
Vacuum packing is a food preservation technique that
involves removing air from the pack before sealing the
product in the low-oxygen permeability pack. The vacuum
pump pulls air out of the pack, ensuring the packing material
remains in close contact with the food item. Doing this
negates the formation of any air pockets between the food
item and the packing material. Vacuum packing reduces
atmospheric oxygen, limiting the growth of aerobic bacteria
or fungi, and preventing the evaporation of volatile
components. It is also commonly used to store dry foods over
a long period of time.
Examples such as cereals, nuts, cured meats, cheese, smoked
fish, coffee, and potato chips (crisps).
IRRADIATION
Food irradiation is a processing and preservation technique
with similar results to freezing or pasteurization. During this
procedure, the food is exposed to doses of ionizing energy, or
radiation. At low doses, irradiation extends a product’s shelf
life. At higher doses, this process kills insects, molds, bacteria
and other potentially harmful micro-organisms.
The FDA approved a variety of foods for irradiation that
includes: beef, pork, crustaceans, fresh fruits, vegetables,
poultry, shell eggs, shellfish and etc.
ARTTIFICIAL FOOD ADDITIVES
A synthetic ingredients added to food to enhance its
appearance, texture, taste, shelf life, freshness, and nutrition.
They're found in many foods, such as breads, baked goods,
yogurts, salad dressings, chips, and beverages.
Common Food Additives :
Monosodium Glutamate (MSG)
Artificial Food Coloring
Sodium Nitrite
Guar Gum
High-Fructose Corn Syrup
Artificial Sweeteners
Sodium Benzoate.
PULSED ELECTRIC FIELD
ELECTROPORATION
It is a non-thermal food preservation method that involves the
use of short electricity pulses for microbial inactivation while
imposing minimal detrimental influence on food quality. This
technology has the major advantage to provide high-quality
foods to the consumers.

Examples:
Fruits, vegetables, juices and milk.
MODIFIED ATMOSPHERE
Modified Atmosphere Packaging (or MAP) is the practice of
manipulating the atmosphere inside packaging containing
perishable foods (for example, beef, pork, chicken, and fish).
The goal of the process is to increase the shelf life of the
product contained within. MAP improves the shelf life and
freshness of many foods.
NON THERMAL PLASMA
Processes that make the food safe for consumption and
extend the shelf-life of a food using alternative technologies
without heat to reduce/eliminate/inactivate microbial
contamination in the food. Also a process where a food
product in a sealed container is subjected to high iso-static
pressure, usually via water.

Examples:
Fruit and vegetable juice, sauces, dips, dressings, hummus,
and deli meats
HIGH-PRESSURED FOOD PRESERVATION
High-pressure processing (HPP) is a “nonthermal” food preservation technique that
inactivates harmful pathogens and vegetative spoilage microorganisms by using
pressure rather than heat to effect pasteurization. HPP utilizes intense pressure (about
400–600 MPa or 58,000–87,000 psi) at chilled or mild process temperatures (<45°C),
allowing most foods to be preserved with minimal effects on taste, texture, appearance,
or nutritional value. Already packaged products are placed into the baskets which are
then pushed into the HPP unit for a few minutes. During this process, high pressure
inactivates pathogens and spoilage microorganisms without the use of heat, preserving
the original flavor, texture and nutritional properties of the product. A variety of high
moisture foods can be preserved using HPP including solid, liquid or semi-liquid
products. In general, minimum moisture content of 40% is suggested for effective
microbial inactivation.
Examples of foods that are suitable for HPP are sausages, dry-cured, cooked meat products,
seafood, marinated products, fruits jams, marmalades, compotes, purées, dairy products,
fruit and vegetable juices, bioactive beverages and etc. Foods with entrapped air (bread,
cakes, mousses, strawberries, marshmallows, leafy vegetables) or with insufficient low
moisture content (powders, dried fruits, spices) will be crushed or compacted under high
pressure.
BIO PRESERVATION
Bio-preservation is a technique of extending the shelf life of
food by using natural or controlled microbiota or
antimicrobials. The fermentation products as well as
beneficial bacteria are generally selected in this process to
control spoilage and render pathogens inactive.
The most commonly used bio-preservatives are bacteriocins,
essential oils, herbs and spices, vinegar, fermentation, and
sugar and salt. They exhibit growth inhibition of various
microorganisms when added at different concentrations so as
to preserve food products.
HURDLE TECHNOLOGY
Hurdle technology is a set of methods used for the inactivation of
microorganisms in food preservation. Hurdle technology, a gentle
and effective preservation technique, uses intelligent
combination of “hurdles” for the production of safe, stable,
nutritious, tasty, and economic foods. These hurdles can be
defined as physical or chemical parameters that can be adjusted
to ensure the microbial stability and safety of foods. Hurdles are
food preservation factors, which are combined to achieve certain
food quality and stability, in terms of the temperature, pH, redox
potential, water activity, preservatives, and competitive
microorganisms.
Common products such as dairy, meat, sauces, sausages and etc.